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🥗 Roasted Beetroot Salad with Feta and Walnuts

362 kcal · 30 min · 4 servings

Roasted Beetroot Salad with Feta and Walnuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Take the beetroot out of the pack and let it drain well.
  3. 3. Cut the beetroot into coarse cubes.
  4. 4. Wash the thyme sprigs under cold water.
  5. 5. Shake the greens dry.
  6. 6. Press the garlic clove flat with the flat side of a knife.
  7. 7. Put the beetroot cubes, thyme, and garlic into a baking dish.
  8. 8. Drizzle one tablespoon of olive oil over it.
  9. 9. Season everything with some salt and pepper.
  10. 10. Mix the ingredients in the dish well.
  11. 11. Place the dish in the oven and roast the ingredients for 15 minutes.
  12. 12. Place a pan on the stove and heat it on medium setting.
  13. 13. Put the walnuts into the dry pan.
  14. 14. Roast the nuts for about 2 minutes until fragrant.
  15. 15. Remove the pan from the heat and let the nuts cool down briefly.
  16. 16. Chop the walnuts coarsely with a knife.
  17. 17. Wash the arugula under running water.
  18. 18. Place the greens in a colander and let them drain well.
  19. 19. Take the beetroot out of the oven.
  20. 20. Remove the thyme sprigs and the garlic clove from the baking dish.
  21. 21. Put three tablespoons of olive oil into a large bowl.
  22. 22. Add some balsamic vinegar.
  23. 23. Add a dollop of mustard to the bowl.
  24. 24. Add a dollop of honey.
  25. 25. Season the sauce with salt and pepper.
  26. 26. Mix the ingredients for the dressing vigorously.
  27. 27. Put the drained arugula into the bowl with the dressing.
  28. 28. Add the lukewarm beetroot.
  29. 29. Crumble the feta into small pieces with your hands.
  30. 30. Add the feta to the salad.
  31. 31. Gently toss the ingredients with the dressing.
  32. 32. Serve the salad onto the plates.
  33. 33. Sprinkle the roasted walnuts over it.
  34. 34. Enjoy your meal!

Nutrition per serving